This recipe makes 3 peach and 3 cherry crisps. The ice cream is made by mixing cinnamon into store-bought vanilla ice cream and refreezing it. We call for fresh cherries, but frozen ones will work just as well; you’ll need to adjust amounts in step 3: Reduce the brown sugar to 1/3 cup and increase the cornstarch to 2 tablespoons.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Make the cinnamon-vanilla ice cream: Cover the bottom of an 8-inch-square baking dish with one-third of the ice cream; smooth into an even layer. Sprinkle with 1/2 teaspoon cinnamon. Repeat to make 2 more ice-cream layers, sprinkling each with 1/2 teaspoon cinnamon. Cover with plastic wrap, and freeze until ready to use, at least 45 minutes.
Step 2
Preheat the oven to 350°F. Bring a medium saucepan of water to a boil. Cut a small, shallow X in the bottom of each peach. Blanch the peaches until the skins begin to loosen, about 30 seconds; drain. Peel and pit the peaches, and then cut into 1/4-inch-thick wedges. Transfer to a bowl; toss with 1 tablespoon lemon juice, 1/4 cup brown sugar, the ginger, and 1 tablespoon cornstarch. Set aside.
Step 3
Put the cherries in a bowl; toss with 1/2 cup brown sugar and the remaining tablespoon lemon juice and cornstarch.
Step 4
Whisk together the cornmeal, flour, baking powder, salt, the remaining 1/4 cup brown sugar, and the granulated sugar in a medium bowl. Blend in the butter with a pastry blender or two knives until it resembles coarse meal. Stir in the almonds. Squeeze to form a crumbly topping.
Step 5
Fill 6 mini foil pie plates (each 4 1/2 inches in diameter and 1 1/4 inches high) with fruit, 3 with cherry mixture and 3 with peach mixture. Transfer to rimmed baking sheets; divide the topping among the fruit pies. Bake until the juices are bubbling, about 30 minutes. Let the crisps cool slightly; serve warm with scoops of cinnamon-vanilla ice cream.
